Cook
spaghetti in a large soup pot with 2 quarts of water for 8 - 10 minutes,
or until just tender. While pasta is cooking, heat olive oil in a large
skillet and sauté garlic, onion, celery, hot green peppers, mushrooms,
salt, black peppers and cayenne pepper until vegetables are tender. Stir
in tomatoes and oregano and cook for 3-5 minutes longer, until tomatoes
are soft. Stir in red wine and red pepper flakes. Rinse and drain pasta,
add to vegetable mixture and stir until well coated.

A hot and
spicy take on plain old spaghetti. Serve as a rich dinner meal with a
cold salad of mixed greens and fresh vegetables, and hot garlic bread.